Spicy Brown Rice Pudding with Dates
|Cooked brown rice||2 Cup (32 tbs)|
|Chopped pitted dates||1⁄2 Cup (8 tbs)|
|Eggs/3/4 cup prepared egg substitute||3|
|Sugar||1⁄2 Cup (8 tbs)|
|Scalded milk||2 Cup (32 tbs) (Can Be Low-Fat)|
Fluff the rice to separate the grains and put it into a buttered 2-quart casserole.
Stir in the dates.
Put the casserole into a larger pan.
Preheat the oven to 325° F.
In a medium-size bowl, whisk the eggs with the sugar, vanilla, and spices until the mixture is light and well-blended.
Slowly pour in the hot milk while continuing to whisk.
Stir the milk-egg mixture into the rice.
Arrange the casserole and surrounding pan on the middle rack of the oven, and carefully pour boiling water into the larger pan to an inch from the top.
Bake the pudding until a knife inserted near the center comes out clean.
If you've used whole eggs, this will take from 45 minutes to 1 hour; if an egg substitute, it may take longer.
Let the pudding cool until it's just warm before serving.